BIANCHERA – year 2010
Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar BIANCHERA.
Sensory profile
Descriptive statistic of fatty acids composition (n=5)
| MeanBIANCHERA | Standard deviationBIANCHERA | MeanBIANCHERA ( 2010) | |
| Eicosenoic acid (%) | 0.29 | 0.04 | |
| Eicosanoic acid (%) | 0.44 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.10 | 0.04 | 0.16 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.09 |
| Linoleic acid (%) | 5.88 | 1.19 | 6.98 |
| Linolenic acid (%) | 0.62 | 0.11 | 0.58 |
| Oleic acid (%) | 76.27 | 2.34 | 73.43 |
| Palmitic acid (%) | 12.65 | 1.12 | 14.26 |
| Palmitoleic acid (%) | 1.03 | 0.23 | 1.04 |
| Stearic acid (%) | 2.63 | 0.42 | 2.76 |
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022). | 396 | 120 | |
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021). | 687 | 174 | 703 |